Michel Roux Jr’s braised little gem lettuces

Michel Roux Jr’s braised little gem lettuces

Michel Roux Jr’s braised little gem lettuces are easy to make as a side dish and ready in less than 30 minutes. It’s a great way to use up a glut of them, as you’ll need six lettuces to serve six to eight people as as side.

Michel Roux Jr’s braised little gem lettuces

If you like a side dish you can prep in advance, you’ll love our freeze-ahead roast potatoes.

  • Serves icon Serves 6-8
  • Time icon Hands-on time 25 min

Michel Roux Jr’s braised little gem lettuces are easy to make as a side dish and ready in less than 30 minutes. It’s a great way to use up a glut of them, as you’ll need six lettuces to serve six to eight people as as side.

If you like a side dish you can prep in advance, you’ll love our freeze-ahead roast potatoes.

Nutrition: per serving

Calories
69kcals
Fat
3.1g (0.5g saturated)
Protein
1.6g
Carbohydrates
5.4g (5g sugars)
Fibre
1g
Salt
0.1g

For 8 servings

Ingredients

  • 2 tbsp olive oil
  • 6 little gem lettuces, quartered
  • 2 shallots, finely chopped (see tip)
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp light muscovado sugar
  • 100ml tawny port
  • 250ml fresh chicken or veal stock
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Method

  1. Heat the oil in a wide, heavy-based pan over a very high heat. When it’s smoking hot, add the quartered gem lettuces and cook until coloured on all sides. Add the other vegetables and herbs to the pan, season with salt and pepper and the muscovado sugar, then shake the pan and lower the heat to medium.
  2. After 6 minutes, pour in the port and simmer for 10 minutes, turning the lettuce quarters twice. Add the stock and continue to cook and turn the lettuces until the liquid has become syrupy. Serve immediately (or see make ahead).

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Nutrition

For 8 servings

Calories
69kcals
Fat
3.1g (0.5g saturated)
Protein
1.6g
Carbohydrates
5.4g (5g sugars)
Fibre
1g
Salt
0.1g

delicious. tips

  1. It’s important that the shallots, carrot and celery are finely chopped – so take your time.

  2. Let the cooked dish cool, then keep chilled for a few days. Reheat when needed.

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Recipe By

Michel Roux Jr.

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